I’ve always loved double decker tacos from Taco Bell, but they’re missing something, an element of spice and freshness, so I reinvented them at home years ago. Taco night has always been something I could look forward to, because eating tacos never gets old. As added bonuses, they’re cheap and take almost no time/effort to make.
The first thing I do differently (besides not being a high school kid working at Taco Bell) is that I add black olives to the taco meat. Black olives are one of the biggest debates in food; some people love them, some people hate them. I personally love them and add them to many dishes, but a couple of my best friends can’t stand them. I can’t really question my friends’ judgment because, well, they’re wise enough to be friends with me, right? It’s just a different opinion.
Anyway, I stay true to the tradition of the Bell Of Tacos in that I put refried beans between the soft and hard shell. Then, of course, I fill it with the taco meat/olive combo, top it with Kraft shredded Cheddar (which conveniently has 0 grams of lactose!), chunky medium heat salsa, and whatever kind of lettuce I currently have (today it’s spring mix). I never use Iceberg lettuce because it wilts faster than my ex-boyfriend’s dick and has as much flavor and nutritional value as eating cardboard. To say I’m less of a fan of Iceberg than the passengers on the Titanic would be an understatement.
So raise your tacos and let’s toast to…tacos!! Taco night is the best! And Iceberg lettuce sucks.
Musings of a Dog Mom 